3607. CREAMED BRUSSELS SPROUTS with BACON, MASALA and ALMONDS

serves 4-6 


500 grams Brussels sprouts, outer leaves removed, halved through the root 
125 grams smoked, streaky bacon, chopped 
olive oil, for frying 
100 ml masala 
50 grams flaked almonds 
3 tablespoons double cream

Fill a bowl with cold, iced water. Bring a pan of salted water to a boil and add the sprouts. Bring back to a boil and simmer for 2–3 minutes, drain, then plunge the sprouts directly into the cold water and leave for 5 minutes.
 
Put a non-stick frying pan or sauté pan over a medium heat and fry the bacon in a little oil until crisp. Add the marsala and reduce by half, then take off the heat and leave to cool.

In a dry pan over a medium heat, toast the almonds for a minute or two, stirring regularly, until golden. Set aside in a bowl.

Put the pan with bacon in it over a medium heat. When it starts to fizzle, add the sprouts and the cream and bring back to a gentle boil. Season with salt and pepper and simmer for 3 minutes.

Scatter the toasted almonds over the sprouts and serve.


bacon recipe source: Good Food Channel (@GoodFoodChannel), UK-TV